About Anarsa(Athirasam) Recipe

Athirasam is treditional south Indian sweet eaten as desert prepared on Diwali and during marriages.During marriages the big size of athirasams are made and has been kept for display with other items like Laddoo,Kaimurukku,mysoore pak,balushahi,etc.

Anarsa(Athirasam) is an authentic dish which is perfect to serve on all occasions. The Anarsa(Athirasam) is delicious and has an amazing aroma. Anarsa(Athirasam) by Annapoorani Ganesan will help you to prepare the perfect Anarsa(Athirasam) in your kitchen at home. Anarsa(Athirasam) needs 90 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Anarsa(Athirasam). This makes it easy to learn how to make the delicious Anarsa(Athirasam).
In case you have any questions on how to make the Anarsa(Athirasam) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Annapoorani Ganesan.
Anarsa(Athirasam) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ingredients to make Anarsa(Athirasam)

Raw rice 2 cups

jaggery (grated) 1-1/2 cups

cardamom pods 2

water 1 cup

ghee 1 tbsp

Sesame seed 1+1 tbsp

oil for Deep frying

How to make Anarsa(Athirasam)

1) Wash and soak rice for 1 hours.
Drain the water and spread the rice on a cloth and let it dry for 10 minutes.When the rice is still damp place the rice in a mixer along with cardamom pods and grind it to a powder. Transfer the flour to a bowl.

2)Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it dissolve completely. Filter the jaggery syrup to remove all impurities.

3) Boil the syrup again in the thick bottomed vessel on full flame. After some time, the syrup will thicken, and colour will become dark . Check the consistency.Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your finger tips, that is the correct consistency like a soft ball. (We call it Tomato Pak).

4)Remove the vessel from the flame. Add ghee and mix well. Add the rice flour little by little while mixing it with a ladle. All the flour will be used up.The dough will be a bit loose but it will come to the correct consistency once the mixture cools down.You can store this dough at room temperature in an air tight container for a week.

5) You can either make adhirasam the next day or make immediately. (Also you can make it immediately after the dough cools down or store for a day and next day also you can make).

7) Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and flatten with your finger into a round shaped disc.

8) While pressing, sprinkle few sesame seeds on it and press gently both sides. It should neither be thick nor too thin.

9) Heat oil in a kadai. After it gets hot,reduce the flame to medium. Remove the athirasam from the sheet with your fingers and drop into the oil. If it rises slowly to the top, the temperature is correct. It will sink initially and will then rise to the top.Flip it gently for the other side to cook. It will puff up a bit like a poori. Fry until golden brown on both the sides.

10) Drain it and press the cooked adhirasam between two slotted spatulas, to remove excess oil and to flatten. Place the athirasam on a paper towel to drain the excess oil Once the adhirasam cools down completely, store in a container.

My Tip:

Jaggery should be good quality(chikky gud)
Pak must be in proper consistency.
Always cook on low flame otherwise it will burn and become dark and also remain uncooked inside.
Fry all athirasams one by one with patience

Reviews for Anarsa(Athirasam) (2)

BetterButter Editorial2 years ago

★★★★★

★★★★★

Hi Annapoorani, Kindly mention the ingredients and the preparation method in different steps!

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